Cut the potatoes into large chunks and place them in a large pot of salted water, or air-fried whole at 400 for 30 minutes.

Once water boiling, reduce the heat to medium/high so that the pot retains a steady boil and cook the potatoes until they're are fork tender, about 20-25 minutes. Drain them and let them sit until they're cool enough to handle.

Meanwhile, in a non stick skillet roast pistachios until they are golden brown about 1-2 minutes.

Roughly chop and set aside the nuts.

Drain the water from the soaking cashews and place them into a high-powered blender.

Add in all the remaining "dressing" ingredients and blend until they're smooth and creamy.

Once potatoes are cool, peel the skin from the potatoes and chop them into cubes, placing in a large bowl.

Add the cucumber, tomato, cilantro or Parsley,dates, mint and chopped pistachios.

Pour all the dressing over the salad and mix until evenly coated.

Cover and refrigerate it for at least 1 hour so the flavors develop.

Season with black pepper if needed